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Picture of Eggplant Rollatini
italian lunch/dinner

Updated

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 4331 kcal 217 %
  • Fat 223 g 343 %
  • Saturated 128 g 640 %
  • Carbs 303 g 101 %
  • Fiber 49 g 195 %
  • Protein 288 g 576 %
  • Cholesterol 895 mg 298 %
  • Sodium 14672 mg 611 %
  • Calcium 4757 mg 476 %
  • Magnesium 613 mg 146 %
  • Potassium 7478 mg 159 %
  • Iron 25 mg 140 %
  • Zinc 33 mg 299 %
  • Phosphorus 4438 mg 634 %
  • Vitamin A 1911 µg 212 %
  • Vitamin C 67 mg 74 %
  • Thiamin (B1) 4 mg 331 %
  • Riboflavin (B2) 6 mg 444 %
  • Niacin (B3) 38 mg 236 %
  • Vitamin B6 4 mg 271 %
  • Folate equivalent (total) 803 µg 201 %
  • Vitamin B12 20 µg 820 %
  • Vitamin D 6 µg 37 %
  • Vitamin E 16 mg 104 %
  • Vitamin K 85 µg 71 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Eggplant Rollatini

Ingredients

  • 2 whole eggplants, peeled and sliced lengthwise, about ¼ inch thick, to get about 12 slices
  • 2 cups fresh ricotta cheese
  • 1 - to 1 ½- pound piece of fresh mozzarella (½ cup to be shredded, the rest will be sliced)
  • 3 tablespoons p armesan cheese (plus extra for sprinkling)
  • ½ pound sliced prosciutto or ham (optional)
  • 1 egg white
  • 2-3 cups prepared tomato sauce, homemade or store-bought
  • 1 loaf Italian bread, for serving

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